* Serve shrimp sauté on each plate with salsa criolla. Garnish with fresh cilantro leaves and serve with lime wedges.

IF YOU WANT TO GO THE EXTRA MILE:Prepare your own shrimp stock. Buy fresh, shell-on shrimp. It’s cheaper! Peel and de-vein shrimp for the recipe and save shells to make shrimp stock at home. You can use it, instead of chicken stock, to make the quinoa later!

Brine your shrimp for better results. It will help infuse your shrimp with a ‘sea-like’ flavor and give you a great texture! Brine shrimp for 30 to 60 minutes in the refrigerator before marinading.

Directions for the Coco-Rum:Shake and serve inside a capped young coconut with straw. Garnish with edible flower and lime wedge.